William egbert baekee and aethue lbdsam savoey



WEED 1 AIRS ATE WVILLIAM ROBERT BARKER AND ARTHUR LEDSAM SAVORY, OF NEXVBOND STREET, COUNTY OF MIDDLESEX, ENGLAND.

FOOD FOR INFANTS AND INVALIDS.

SPECIFICATION forming part of Letters Patent No. 313,157, dated March 3,1885.

Application filed July 25, 1884. (No specimens.)

To aZZ whom it may concern:

Be it known that we, VVILLIAM ROBERT BARKER and ARTHUR LEDSAM sAVORY,both of New Bond Street, in the county of Middle- 5 sex, England, haveinvented certain new and useful Improvements in the Manufacture of Foodfor Infants and l'nvalids, of which the following is a specification.

The object of the present invention is to produce a food for infants andinvalids which shall contain all the nutritive properties of fresh milk,and which shall possess in addition all the nutritive properties andadvantages of a malted farinaceous food, on the 1 principle of thediscoveries of the late Baron Liebig.

This invention consists in a dry granulated or powdered preparationcomposed of all the solid constituents of fresh unskimmed milk 2 andflour or meal of wheat or other cereals,

properly cooked, and malt possessing unimpaired diastatic properties,such preparation, when mixed with a suitable proportion of water,constituting a food which is self-digestive 2 5 and easily assimilableby infants and invalids.

The invention also consists in the process of compounding suchpreparation, as hereinafter described. The proportions of the milk, houror meal, and malt may be somewhat Va ried in our food preparation; butthe proportions, by weight, which have given good results are asfollows: flour or meal, one hundred parts; milk, twenty five parts;malt, thirty parts. The milk and the flour or meal 3 5 are firstintimately mixed, and then subjected in any suitable cooking apparatusor oven to a cooking operation at a temperature which should not be lessthan 220 Fahrenheit, but which may beincreased much above that de- 0gree without impairing the quality' of the preparation. The cookingprocess is carried on until the moisture is evaporated and the massbecomes easily friable. To this dry product, reduced to powder, is addedthe malt in a powdered state, and the two are thoroughly mixed together.This preparation will keep for any length of time, and to render it fitfor use it only requires the addition of a suitable quantity of water,which will vary according to the desired strength of the food.

Our preparation differs from other dry malted food preparations in thefollowing particulars: The result of thoroughly cooking the mixture offlour or meal and milk is to render the caseine of the milkin its finelydivided 5 state more easy of digestion, and the starch of the farinamore easily acted upon by the malt. as well as to render the food itselfmore stable and less liable to deterioration, while the malt with whichthe cooked product is mixed, not hayingbeensubjectedtothecookingoperation, retains its diastatic properties unimpaired, andconsequently the digestion of the food, or action by which it isrendered digestible,occurs not in the laboratory, but at the time ofusing the food.

To sum up, our mixture is a cooked dry malted cereal food enriched bymilk constituents, in preparing which food no valuable constituent ofthe cereal or milk has been rejected; it contains a digestive agent, andis free from any tendency to secondary fermentations inherent inextractiform foods.

\Ve do not claim a food composed of milk,l flour or meal, and malt inwhich all of thel said ingredients have been together cooked orlsubjected to heat; but

What we claim as our invention, and desire to secure by Letters Patent,is

1. The herein-described dry granulated or powdered food preparation forinfants and invalids, containing all the solid constituents of milk andflour or meal of wheat or other cereals in a cooked state in admixture,in about the proportions herein set forth, with malt possessingunimpaired diastatic properties.

2. The method herein described of preparing food for invalids andinfants, consisting in, first, mixing flour or meal with fresh milk;secondly, subjecting the mixture to a go temperature not less than 220Fahrenheit for a suflicient time to thoroughly dry and cook the mass;thirdly, reducing the mass to powder, and, finally, adding malt in apowdered state, substantially as herein specified.

WILLIAM ROBERT BARKER. ARTHUR LEDSAM SAVORY.

\Vitnesses:

J. Wiirrr, Gno. J. B. FRANKLIN, Both of 17 Gracechm'ch Street, London.

